Red Curry Peanut Sauce

Yield: 1 1/2 cups

1 can coconut milk

2 tbsp peanut butter

2 tbsp red curry paste

1 1/2 tbsp fish sauce

2 tbsp lime juice

3 tbsp brown sugar (or maple syrup)

2 cloves garlic, minced

1/4 cup water

1. Pour the coconut milk into a small saucepan over medium-high heat.

2. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, garlic, and water. Whisk and simmer for 15 minutes or until the sauce has reduced and thickened.

3. Serve over rice, noodles, chicken, fish, or vegetables. Top with crushed peanuts and scallions.

https://pinchofyum.com/red-thai-curry-sauce

Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops